Master Recipe for Pasta Dough

Published September 1, 1993.

Why this recipe works:

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes or used to make noodles for simple sauces. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional… read more

We wanted a fresh pasta recipe that could be used to create a variety of filled pasta shapes or used to make noodles for simple sauces. We found that the food processor kneaded our simple dough, made with just flour and eggs, almost to perfection. Kneading the dough by hand for an additional minute or two made our pasta dough silky and smooth. Running the dough, in pieces, through a manual pasta machine until it was translucent gave us the delicate egg pasta recipe we were after.

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Makes about 1 pound fresh pasta

Individual recipes (see linked recipes) give yields in terms of pieces of stuffed pasta, but all three variations produce enough pasta to feed six as a main course and eight or even ten as a first course. To freeze the stuffed pastas, place them on a lightly floured cookie sheet and freeze. Transfer frozen pastas to zipper-lock bags and return to freezer. Make sure to add at least three minutes to the cooking time when cooking frozen pastas.

Ingredients

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